Pressure Cooker Steak Chili
We love the steak in this chili vs ground beef and the rich flavors
- 1½ tsp (7 mL) canola oil
- 1 large onion, chopped
- 1 green bell pepper, seeded and chopped
- 2 garlic cloves, pressed
- 2 tsp (10 mL) salt
- 1 boneless beef chuck pot roast (2 lbs./1 kg), trimmed, cut into 1" (4-cm) pieces
- 1½ tbsp (22 mL) chili powder
- 1 tbsp (15 mL) ground cumin
- 1½ tsp (7 mL) dried oregano
- 1 tsp (5 mL) black pepper
- 1 can (28 oz. or 796 mL) diced tomatoes, undrained
- 1 can (6 oz. or 156 mL) tomato paste
- 2 cans (16 oz/454 ml each) red kidney beans, drained and rinsed
- Optional toppings: sliced green onions, sour cream, shredded cheese, jalapeño slices
Set the DELUXE MULTI COOKER to SEAR on low; press and hold START. Add the oil for 3 minutes. Add the onion, bell pepper, garlic, and salt. Cook uncovered for 4 minutes, stirring frequently. Press CANCEL.
Add the remaining ingredients. Lock the lid, select the SOUP setting; press and hold START.
When the timer is up, let the steam release naturally for 10 minutes, then press CANCEL. Press the steam-release button to release any remaining pressure. The chili will thicken after standing for 5-10 minutes. Serve with toppings, if you'd like.
- 10 servings
Nutrients per serving:
U.S. nutrients per serving: Calories 360, Total Fat 8 g, Saturated Fat 2.5 g, Cholesterol 95 mg, Sodium 750 mg, Carbohydrate 30 g, Fiber 2 g, Sugars 7 g (includes 0 g added sugar), Protein 40 g
You can use 1 cup (250 mL) of dried beans for the canned beans. Just add 2 cups (500 mL) of water in step 2 and increase the cooking time to 50 minutes.
Safety Tip: *The stainless steel inner pot will be hot during and after cooking. Use a long-handled utensil when stirring and removing food.